Endive and Chicory Salad with Grainy Mustard Vinaigrette

• 1/2 garlic clovegarlic
• 1/2 teaspoon saltsalt
• 1 tablespoon coarse-grain mustardmustard
• 1 tablespoon red-wine vinegarvinegar
• 1/4 teaspoon black pepperpepper
• 1/4 cup extra-virgin olive oilolive-oil
• 2 medium Belgian endives (10 oz), sliced crosswise 1/2 inch thick
• 1/2 lb chicory (French curly endive; 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)

1. 01Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
2. 02Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
3. 03Just before serving, toss greens with vinaigrette.

Sign in and stock your pantry to see what you have for this recipe.